Nutrition Facts
6 servings
6
Algerian vermicelli soup: the traditional recipe.
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Discover this recipe for vermicelli soup. This dish is emblematic of North African cuisine and is very easy and quite quick to prepare. Tasty and hearty, this traditional soup is rich in flavor, thanks to the multitude of ingredients and spices that make it up. It is essential for the meal during Ramadan and is particularly served as a hot starter.
Ingredients
250 Bone-in lamb meat
2 Onion
3 Tomato
1 Coriander
1 Flat-leaf parsley
2 Celery (stalks and leaves)
2 Carrot
1 Peas
2 Tomato paste
¼ Clarified butter
1 pinch Salt
1 Black pepper
1 Turmeric
1 pinch Saffron
½ Paprika
1 Ground ginger
1 Ras el hanout
1 dash Oil
Directions
1
Preparation of the ingredients Cut the meat into small pieces and sauté in a little oil. Blend the onions, tomatoes, parsley, coriander, and celery. Add this to the meat and let it cook. Then add a few small pieces of celery (only the stalk). Next, add the carrots cut into small cubes. And the spices. Stir.
2
Cooking Pour 75 cl of water, add the broth cube, the tomato paste, and then the peas. Cook for 20 minutes.
3
Dressing 10 minutes before the end of cooking, add the clarified butter and a bit of chopped flat-leaf parsley. Add the angel hair pasta and finish cooking for 1 minute while stirring. At the moment of tasting, add a few drops of lemon juice.
Ingredients
Ingredients
250 Bone-in lamb meat
2 Onion
3 Tomato
1 Coriander
1 Flat-leaf parsley
2 Celery (stalks and leaves)
2 Carrot
1 Peas
2 Tomato paste
¼ Clarified butter
1 pinch Salt
1 Black pepper
1 Turmeric
1 pinch Saffron
½ Paprika
1 Ground ginger
1 Ras el hanout
1 dash Oil
Directions
Directions
1
Preparation of the ingredients Cut the meat into small pieces and sauté in a little oil. Blend the onions, tomatoes, parsley, coriander, and celery. Add this to the meat and let it cook. Then add a few small pieces of celery (only the stalk). Next, add the carrots cut into small cubes. And the spices. Stir.
2
Cooking Pour 75 cl of water, add the broth cube, the tomato paste, and then the peas. Cook for 20 minutes.
3
Dressing 10 minutes before the end of cooking, add the clarified butter and a bit of chopped flat-leaf parsley. Add the angel hair pasta and finish cooking for 1 minute while stirring. At the moment of tasting, add a few drops of lemon juice.
Notes
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Ferouze
In Algerian Shaba, we don't add all our spices. In the Algerian recipe, we only use pepper, paprika, and cinnamon. No small dots or maybe a small handful, but above all chickpeas. We can add a carrot, a zucchini, and a potato; Algerian show bas really loves coriander. (Chorba) -
ravageuse
Tried it and approved it. Simple, quick to make, and excellent; which doesn't hurt, my friends enjoyed it, we continued with my very first pastry; I’m doing it again tonight, thank you for this recipe. -
yassine-h
Thank you I find the recipe very good. I would like to thank the person who published this recipe. My suggestion: To make the recipe lighter, I chose not to include the fat in the middle of the recipe. Also, I added half a stick of cinnamon that I removed after 10 minutes... My mother adds cinnamon to her soup, but it's not necessary to do so because, as it is, the recipe is very good. -
Sonia
Good recipe I am very happy with this recipe, it is very good. My husband (who is Moroccan) and my children are thrilled! My suggestion: You can remix it by replacing the peas with chickpeas, for example, but in any case, it is well spiced. -
Sophie
Very good! I just made this recipe and the result is great! My husband told me it was as good as his mother's! Thank you! My suggestion: However, I didn't use any carrots, celery, peas, or clarified butter... I didn't have those ingredients at home. I added a small diced potato. It was really delicious!
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